Mince pot with fork spaghetti

Name: Mince pot with fork spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 small zucchini; 200 g Mushrooms; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 700 g mixed minced meat; 3 TABLESPOONS Tomato paste; 1,25 l Vegetable broth; 150 g Fork spaghetti; 1 can(s) (425 ml) Vegetable corn; 5-6 Tsp Cornstarch; 1 collar Chives; 200 g ripened cream; 2-3 stem(s) Parsley to garnish

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 small zucchini
200 g Mushrooms
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
700 g mixed minced meat
3 TABLESPOONS Tomato paste
1,25 l Vegetable broth
150 g Fork spaghetti
1 can(s) (425 ml) Vegetable corn
5-6 Tsp Cornstarch
1 collar Chives
200 g ripened cream
2-3 stem(s) Parsley to garnish

Directions

1
Clean, wash and slice the zucchini. Clean, wash and halve the mushrooms
2
Heat 2 tablespoons of oil in a frying pan. Fry zucchini and mushrooms in it in portions until brown, season with salt and pepper, take out. Fry the minced meat in hot frying fat for 5-6 minutes, turning it over, until crumbly, adding 1-2 tbsp. oil if necessary. Stir in tomato paste and roast for 1-2 minutes. Deglaze minced meat with stock. Bring everything to the boil, add noodles and cook for 8-10 minutes until soft
3
Drain the corn. Mix the starch with a little water and bind the simmering stock with it until creamy. Add corn, zucchini and mushrooms, bring to the boil again, season with salt and pepper
4
Wash the chives, shake dry, cut into fine rolls. Mix sour cream with half of the chives. Sprinkle the rest of the chives over the chopped pot, garnish with parsley leaves